Yellow Pickled Eggs recipe

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Ingredients

12 eggs
1 medium onion, thinly sliced
¾ cup water
1 cup white sugar
1 ¼ cups white vinegar
2 teaspoons salt
1 teaspoon dried dill weed
¼ teaspoon garlic powder
½ teaspoon mustard seed

Nutrition Info

141.3 calories
carbohydrate: 18 g
cholesterol: 186 mg
fat: 5 g
fiber: 0.2 g
protein: 6.5 g
saturatedFat: 1.6 g
servingSize: -
sodium: 458.6 mg
sugar: 17.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand 10 minutes. Cool under running water, and remove shells. Place hard-cooked eggs in a large jar.

  2. In a saucepan, combine the onion, water, sugar, and vinegar. Stir in salt, dill, garlic powder, and mustard seed. Bring to a boil, then simmer over low heat for 5 to 7 minutes. Pour over the eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!

Recipe Yield

12 pickled eggs

Recipe Note

This is a recipe for Amish style pickled eggs that are yellow in color. They go nice with the red beet pickled eggs!

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